This loaded mashed potato casserole is an outstanding side for holidays and special gatherings. Creamy mashed potatoes are mixed with crisp bacon, sharp cheddar, and scallions to create a dish that’s rich, comforting, and easy to feed a crowd.
Why you’ll love it
This casserole takes classic mashed potatoes up a notch. It’s simple to prepare but looks and tastes special—perfect for potlucks, Sunday supper, Thanksgiving, or Christmas. The potatoes are silky and buttery, studded with bacon and plenty of melted cheddar. It’s an easy show-stealer that feeds a crowd without fuss.
What you’ll need
- Potatoes – Russets give the creamiest texture and are ideal for mashing.
- Bacon – Adds savory crunch and smoky flavor.
- Butter – For richness and a silky finish.
- Heavy cream – Makes the potatoes extra indulgent.
- Garlic – Fresh minced garlic brightens the dish.
- Scallions – Add freshness and color.
- Sour cream – Brings tang and creaminess.
- Cheddar cheese – Use a good block cheddar and grate it for best melt and flavor.
Tools for this recipe
- A box grater for fresh grated cheddar (it melts and tastes better than pre-shredded).
- A hand masher to avoid overworking the potatoes and creating a gluey texture.
- A 9×13 baking dish for the full recipe; use an 8×8 dish if halving the recipe.
How to make mashed potato casserole
Overview: full ingredient amounts and step-by-step instructions appear in the recipe card below.
Peel and quarter the potatoes, then boil until very tender. While the potatoes cook, fry the bacon until crispy and drain on paper towels. Warm butter, heavy cream, garlic, and most of the scallions in a small saucepan over medium heat until the butter melts and the mixture is fragrant—do not boil.
Drain the potatoes and return them to the pot. Pour the warm butter-and-cream mixture over the potatoes and mash until smooth. Stir in sour cream, half the grated cheddar, and half the cooked bacon until well combined.
Transfer the mashed potatoes to a 9×13 baking dish and smooth into an even layer. Top with the remaining cheddar and bacon.
Bake at 375°F (190°C) for about 30 minutes, until heated through and the cheese is bubbly. If desired, broil for a few minutes to brown the top—watch closely. Garnish with reserved scallions and let rest 5 minutes before serving.
Can I make this casserole ahead of time?
- Yes. Assemble the casserole and refrigerate, covered, for a day or two. When ready, add the remaining cheese and bacon and bake as directed. This is helpful for holiday meal prep.
- Because the dish is dairy-rich, freezing is not recommended—texture can change after thawing.
Substitutions and variations
- Substitute half-and-half for heavy cream if needed, though the result will be slightly less rich.
- Omit the bacon or replace with diced ham or cooked sausage. You can also fold in vegetables like peas or diced carrots for extra color and nutrition.
- If you’re serving fewer people, halve the recipe and bake in an 8×8 dish.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or microwave until warmed through.
- Freezing leftovers is not recommended because the texture of dairy-heavy dishes can change.
What to serve with mashed potato casserole
- This casserole pairs beautifully with roast turkey, stuffing, baked mac and cheese, roasted meats, or pan-seared chicken. It also makes a comforting accompaniment to steak or roasted vegetables for weeknight dinners.
More easy potato side dishes
- Funeral Potatoes
- Cheesy Scalloped Potatoes
- Easy Cheesy Potatoes
- Roasted Red Potatoes
- Bacon Ranch Mashed Potatoes
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Loaded Mashed Potato Casserole
Ingredients
- 3 pounds Russet (baking) potatoes, peeled
- 6 strips bacon, cut into small pieces
- 1/2 cup butter (1 stick)
- 1/2 cup heavy/whipping cream
- 2 cloves garlic, minced
- 1/2–3/4 cup scallions, chopped
- 1/2 teaspoon salt
- Pepper, to taste
- 1 cup sour cream (full fat)
- 2 cups cheddar, grated
Instructions
- Peel the potatoes, cut into halves or quarters, and boil until very tender.
- Fry the bacon in a skillet until crispy, then drain on paper towels.
- Preheat the oven to 375°F (190°C).
- While potatoes cook, warm butter, cream, garlic, and most of the scallions in a small saucepan over medium heat until the butter melts; do not boil. Remove from heat.
- Drain the potatoes and return them to the pot. Add the warm butter-and-cream mixture and mash until smooth.
- Stir in the sour cream, half the cheddar, and half the bacon. Transfer to a 9×13 casserole dish and smooth the top.
- Top with remaining cheddar and bacon. Bake 30 minutes until hot and bubbly. For extra browning, broil briefly—watch carefully.
- Garnish with remaining scallions if desired and let rest 5 minutes before serving.
Notes
- Serves 6–10 depending on portion size.
Nutrition
Nutrition information is an approximation.
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